Basic Dairy Clerk Interview Preparation Guide

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Be cautious with this answer. Do not be too specific as you may draw attention to weaknesses that will leave you open to further problems. One approach is to choose a characteristic of your present company, such as its size or slow decision-making processes etc. Give your answer with the air of someone who takes problems and frustrations in your stride as part of the job.

No. Stringent government standards ensure that all milk is safe, wholesome and nutritious. Recent government testing found that all of the milk samples tested were free from pesticide residue.

Select an achievement that is work-related and fairly recent. Identify the skills you used in the achievement and quantify the benefit it had to the company. For example, 'my greatest achievement has been to design and implement a new sales ledger system, bringing it in ahead of time and improving our debtors' position significantly, saving the company £50,000 a month in interest'.

Pasteurization is a simple, proven and effective process, approved by the Food and Drug Administration that kills potentially harmful bacteria without affecting the taste or nutritional value of milk. During pasteurization, the temperature of milk is raised to at least 161° Fahrenheit for 16 seconds and then rapidly cooled. Pasteurization extends milk's shelf life and destroys harmful bacteria. Ultra-high temperature pasteurization, where milk is heated to 280° Fahrenheit for more than 2 seconds, is used to extend shelf life in some dairy foods.

All cows produce milk once they deliver a calf. About 10 months after calving, the amount of milk the cow gives naturally decreases substantially and the cow undergoes "drying off." About 12 to 14 months after the birth of her previous calf, a cow will calve again, thus providing milk.

This is one question that you know you are going to get so there is no excuse for being unprepared. Concentrate on discussing your main strengths. List three or four proficiencies e.g. your ability to learn quickly, determination to succeed, positive attitude, your ability to relate to people and achieve a common goal. You may be asked to give examples of the above so be prepared.

Most dairy cows are milked two to three times per day. On average, a cow will produce six to seven gallons of milk each day.

My favorite part is knowing that we do our very best to keep our animals happy and comfortable while producing a high quality, nutritious food for the public.

There are large and small farms that produce both conventional and organic types of milk. Organic farming has more to do with farm management practices than the size of the farm itself. Of the 55,000 dairy farms in America today, the majority are smaller farms with less than 200 cows. The vast majority of US farms - big and small - are family owned and operated.

A cow that is milking eats about 100 pounds each day of feed, which is a combination of hay, grain, silage and proteins (such as soybean meal), plus vitamins and minerals. Farmers employ professional animal nutritionists to develop scientifically formulated, balanced and nutritious diets for their cows. Cows also need fresh, clean water.

USDA statistics show that US dairy farmers are producing almost three times more milk with about half the number of cows compared to 1960, thereby reducing the total amount of feed, water and space needed, and resulting in less manure.

All milk - both regular and organic - is tested for antibiotics both on the farm and at the processing plant. During 2014, nearly four million tests were conducted on milk samples to detect antibiotic or other drug residues with less than 0.02% testing positive, and, in accordance with government regulations, any milk testing positive for antibiotics cannot be sold to the public.

No scientific evidence shows any meaningful difference between the nutritional values of pasteurized and unpasteurized (raw) milk. In addition, vitamin D, which is not found in significant amounts in raw milk, is added to pasteurized milk, making it an even more nutritious product. It is important to understand that pasteurizing milk does not cause lactose intolerance or allergic reactions. Both raw milk and pasteurized milk can cause allergic reactions in people sensitive to milk proteins.

Dairy farming has changed in so many ways. Technology has played a huge role in the industry, from computerized milking equipment to global positioning systems (GPS) on our tractors. Dairy farms today are much more efficient than those in the past. Nationwide, there are far fewer dairy farmers and dairy cows than there were 30 or 40 years ago, yet we produce a lot more milk.

Virtually all commercial dairy farms take the baby calves away from their mothers within a few days of giving birth. Separating a mother and her baby is an extremely traumatizing experience for the mother and her newborn. The reason farmers take the baby away is so they can steal the mother's milk that was intended for her child.

Many times a mother cow will call out for days trying to find her stolen calf. The sound of a grief stricken mother cow for her calf is heart breaking. Perhaps ask the farmer about that If the farmer claims that they don't separate the mother and calf, I'd be skeptical. Ask how it is financially feasible to run a dairy farm that way.

No. Hormones are naturally present in foods of plant and animal origin, including milk. Some farmers choose to supplement some of their cows with recombinant bovine somatotropin (rbST) to increase milk production, but science shows that there is no effect on levels in the milk it self.

Research shows that the overall health consequences of antimicrobial resistance of dairy pathogens affecting humans appears to be small, and is likely not a human health concern, as long as the milk is pasteurized.

No matter the type of dairy farm, antibiotics are only given when they are necessary to treat and cure an animal's illness. They are only given for a prescribed time to treat the specific illness. The milk from cows undergoing treatment never reaches the food supply.

Research can find no difference between organic and regular milk in quality, safety or nutrition. Both contain nine essential nutrients. For example, a 2008 study published in the Journal of the American Dietetic Association analyzed the composition of milk labeled organic, "rbST-free" and regular milk, and found that the label claims were not related to any meaningful differences in milk composition. Organic milk is one choice among many in the dairy case.

A cow has four stomachs; the first three stomachs process feed in a way that people cannot. Because of this unique digestive system, cows have the ability to convert plants that humans cannot eat into nutritious foods like milk.

Yes. Dairy farmers are dedicated to producing high-quality milk, and that begins with taking good care of their cows. Dairy farmers work closely with veterinarians and professional nutritionists to keep their cows healthy and well-nourished. Nutritious diets, healthy living conditions, and good veterinary care are all essential when it comes to producing safe, wholesome, nutritious milk.

According to the U.S. Environmental Protection Agency's U.S. Inventory of Greenhouse Gas Emission Report, dairy production contributes less than 1 percent of US greenhouse gas emissions. And dairy farmers and other sin the dairy community have committed to reducing greenhouse gas emissions by 25 percent by 2020.

Greenhouse gases include water vapor, carbon dioxide, methane, nitrous oxide and ozone. Today, producing a pound of milk takes three times less methane than it did in 1924 because of the many efficiencies practiced by dairy farmers. Dairy farmers are continuing to find ways to further reduce methane emissions by feeding grains and high-quality forage and by continuing to use other tools such as genetic improvement and superior herd management, according to researchers.

Dairy cow manure is always put to good use. Most of it is spread on the fields as a natural source of fertilizer. Using manure to fertilize the soil has many advantages, including water conservation.

Manure increases the water-holding capacity of soil by 20 percent, so less groundwater is needed to grow crops. Manure can also be composted and sold to local garden stores.

Some farmers dry it and use it as a bedding source similar to sawdust. There are even farmers in the US who are able to turn their manure into energy using methane digesters.

Sometimes in the course of the day, we come across a situation or problem that someone else has missed and could have been important if not addressed. Give an example of when you have experienced a similar circumstance or situation.

Talk about a stressful situation you have experienced.

Describe a time when you have had trouble seeing eye to eye with someone in your role on a farm.

Describe a time when you tried to persuade a person or group to do something they didn't want to do.

No. The enzyme required to break down lactose, known as lactase, is produced in the human body and is not present in either raw or pasteurized milk. People with lactose intolerance lack this enzyme. Whether milk is raw or pasteurized is irrelevant to lactose digestibility.

The definition of organic milk refers to farm management practices, not to the milk itself. Stringent government standards ensure that both organic milk and regular milk are wholesome, safe and nutritious. The same rigorous testing is done for all milk.

The life of a dairy cow varies from farm to farm and from cow to cow; some can live for as long as 20 years while others may have a much shorter life. Dairy farmers work hard to keep cows healthy for a long productive life. However, removing cows from the dairy herd is a common practice that allows farmers to bring in new, more productive cows, thus ensuring a steady supply of milk. Meat from cows that are no longer milking is a valuable source of safe and nutritious food.